7 Can Chicken Taco Soup
The whole family will enjoy the delicious flavor of this 7 can chicken taco soup that’s loaded with plenty of pantry staples to create a hearty meal.
Servings: 9
Calories: 210kcal
Ingredients
- 15.5 ounces pinto beans, drained and rinsed
- 15.25 ounces southwest corn with juice
- 15.25 ounces black beans, drained and rinsed
- 14.5 ounces chicken broth
- 14.5 ounces petite diced tomatoes with juice
- 12.25 ounces chunk chicken breast, drained
- 10 ounces mild green enchilada sauce
- 1 ounce mild taco seasoning
- 2 teaspoons fresh minced garlic
- 1 teaspoon onion powder
- ½ teaspoon ground cumin
- ½ teaspoon kosher salt
- 1 tablespoon fresh chopped cilantro, optional garnish
- Sour cream, optional garnish
- Tortilla chips, optional garnish
- Shredded cheddar jack cheese, optional garnish
Instructions
- Add the pinto beans, corn, black beans, broth, tomatoes, chicken breast, enchilada sauce, taco seasoning, minced garlic, onion powder, cumin, and kosher salt into a 5 to 6-quart stockpot over medium heat.
- Continue cooking the soup uncovered for 20 minutes, stirring occasionally.
- Serve while hot. Garnish with chopped cilantro, sour cream, tortilla chips, and shredded cheese.
Notes
- Check out our homemade taco seasoning recipe in place of store-bought taco seasoning.
- This recipe can easily be doubled if you want to make a large batch and freeze portions for a quick meal on another night.
- You can also cook the soup in the crockpot on a low setting, for 4 to 6 hours.
Nutrition
Calories: 210kcal | Carbohydrates: 31g | Protein: 18g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 877mg | Potassium: 631mg | Fiber: 10g | Sugar: 4g | Vitamin A: 583IU | Vitamin C: 8mg | Calcium: 57mg | Iron: 3mg